Mushroom and onion frittata

Ingredients

• 6eggs
• 400 gmixed mushrooms
• 400 gwhite or golden onions
• 50 ggrated Parmesan
• 1 bunchchopped parsley
• 1 clovegarlic
• 100 ml (½ glass)dry white wine
• 2 tablespoonsmilk
• 40 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the onions

   Peel, rinse and finely slice the onions. Put them in a pan with a drizzle of oil and a ladleful of hot water. Cover and cook over low heat for about 15 minutes.

2. 2

   Prepare the mushrooms

   Meanwhile, trim away any earthy ends from the mushrooms, wipe them with a damp cloth and cut them into small pieces. Set the onions aside to cool until just warm.

3. 3

   Heat the garlic

   Use the same pan to cook the mushrooms. Add a little oil and let the unpeeled garlic clove turn golden.

4. 4

   Cook the mushrooms

   Add the mushrooms, season with salt and cook over a high heat for a few minutes, stirring gently.

5. 5

   Add wine and parsley

   Pour in the white wine and let the alcohol evaporate. Lower the heat, add the parsley and cook for a further 5 minutes.

6. 6

   Beat the eggs

   Remove the garlic and set the cooked mushrooms aside. Crack the eggs into a small dish to check their freshness, then transfer them to a bowl and beat briefly.

7. 7

   Mix the filling

   Add the mushrooms, onions, Parmesan and a couple of tablespoons of milk to the eggs. Season with salt and pepper. Heat 2–3 tablespoons of oil in a non-stick frying pan, then pour in the egg mixture.

8. 8

   Cook the first side

   Tilt the pan in a circular motion so the mixture covers the base evenly. Cover with a lid and cook over low heat, moving the pan and changing its position over the flame often.

9. 9

   Turn the frittata

   When the frittata has loosened from the bottom of the pan, place a plate or lid over the pan, hold it securely and turn the frittata over.

10. 10

    Finish cooking

    Slide the frittata back into the pan and cook the other side in the same way. When cooked, slide it onto a serving plate and serve hot.

What is a mushroom and onion frittata?

A frittata is an Italian egg dish cooked with its fillings mixed in, rather than folded around them like an omelette. This version pairs mushrooms and onions with Parmesan for a savoury, substantial main course.

Slow-cooked onions bring sweetness, while the mushrooms add an earthy flavour. Cooking the vegetables before adding them to the eggs helps the filling stay tender and well seasoned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 19g protein, 17g carbs, 24g fat.

The eggs and Parmesan provide most of the protein, while the oil and egg yolks account for much of the fat. The onions, mushrooms and small amount of milk contribute carbohydrates. Pair a portion with salad or other vegetables for a balanced plate.

Build flavour in stages

Onions first: Cooking them covered over low heat with a little hot water softens them gently. Let them cool until just warm before mixing them with the eggs.

Mushrooms next: A hot pan helps cook off their moisture, and the wine adds flavour as it evaporates. Parsley goes in towards the end so it retains its fresh taste.

Keep the filling balanced

Mushrooms: Mixed varieties give the filling a range of earthy flavours, but the method works with one kind too. Cut larger mushrooms into pieces of a similar size so they cook evenly.

Parmesan and milk: Parmesan seasons the eggs and adds savouriness; milk loosens the mixture slightly. Add salt with a light hand, since the cheese is already salty.

Cook gently for an even set

Low heat: Once the egg mixture is in the pan, keep the heat low and cover it. Moving the pan around the flame helps the base cook more evenly.

Doneness: The frittata is ready to turn when it has set enough to loosen from the pan. If the centre still looks very liquid, give it more time before turning.

Turn with care

A plate or flat lid makes it easier to invert the frittata in one movement. Choose one that covers the pan fully and hold it firmly against the rim.

After turning, slide the frittata back into the pan gently. Its second side needs cooking too, so check that the middle is set before serving.

Serve it simply

Serve the frittata hot as the recipe suggests, with a green salad or steamed vegetables alongside. Bread also works well if you want a more filling meal.

Cut it into wedges at the table or portion it onto plates. Its savoury filling makes it suitable for lunch or a relaxed supper.

Recipe notes & tips

• Wipe mushrooms with a damp cloth rather than soaking them.
• Cut the mushrooms into similar-sized pieces so they cook at the same rate.
• Use a non-stick pan to help the frittata release for turning.
• Keep the heat low once you add the egg mixture.
• Choose a plate or lid that fully covers the pan before turning.

Variations

• Use one mushroom variety: Replace the mixed mushrooms with 400 g of a single type.
• Add herbs: Use another soft herb alongside the parsley for a different aroma.
• Add extra cheese: Sprinkle a little more Parmesan into the egg mixture for a stronger savoury flavour.
• Make it without wine: Leave out the wine and cook the mushrooms until their released moisture has evaporated.
• Serve at room temperature: Let the cooked frittata cool before cutting it into wedges.

Common mistakes to avoid

• Crowded mushrooms: They can release moisture and stew; cook them over a lively heat and stir gently.
• Overcooked onions: High heat can brown them before they soften; keep the pan covered over low heat.
• Rushing the eggs: A high heat can set the base too quickly; cook the frittata slowly.
• Turning too soon: A loose centre can break apart; wait until the frittata has set enough to release.
• Unsteady flip: A small plate can make turning awkward; use a plate or lid wider than the pan.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through.

Frequently asked questions